* Help stop spam. Please enter the lake name you see over the flying moose.

Previous Messages:

Author

Message Text

jawnn

03/19/2017 12:58PM
I have an 8 inch flat bottom wok but he round bottom type may work better. No rings needed if sitting on holder. The had part about making bread is getting the flame right. I may put a thermometer in through the top.

billconner

03/19/2017 06:39AM
Never used a diffuser with JMO on my Dragonfly, and never burned. Love the Jiffy mixes - cake, muffins, and icing.

03/18/2017 03:32PMquote jawnn: " just thought I should share this wok oven I made for sourdough bread. A bit heavyer than the jello mold oven but also good for stir frying. "So are you using the same burner ring on the stove to hold the pan up? I appreciate the pictures!This time of year the cabin/camping fever is so bad, I start cooking tests on the deck to try new stuff.

Soon, time to put a tent up in the living room. What if they have changed over the winter?

jawnn

03/18/2017 03:04PM
just thought I should share this wok oven I made for sourdough bread. A bit heavyer than the jello mold oven but also good for stir frying.

jawnn

03/18/2017 03:04PM
ooops a duplicate post, not intentional

gacoleman

07/04/2010 02:10PM
whoda thunk. same setup as southern except i use the diffuser inverted.

buz

07/03/2010 09:22AM
Nice, just a little less heat and perfection, but looks great.

SouthernExposure

07/02/2010 09:05AM
"Do you have a picture of that setup? It sounds like a better deal that what I made.H"

Here's what I have.

This shows the heat diffuser ring with the flat head screws. The screws are adjusted to fit the diameter of the Jello Mold.

This shows the Jello Mold resting on the screws being held away from contact with the heat diffuser.

Here is the Jello Mold with an Orange/cranberry muffin mix ready for the heat.

The vented lid is set in place and the BBQ thermometer is positioned to track the temperature. By fiddling with the flame and vents, the target 400 degree temperature was maintained fairly well.

Here are the results after 20 minutes. A little browned in spots, but still well cooked.

A quick flip onto the plate and it's ready to deliver the goodness. BTW, it was tender with a touch of sugary crunch. Yumm.

SE

dogwoodgirl

07/01/2010 02:00PM
"

DWG - that paddle looks like it has some miles and character and you should post a picture of that for us.

Note - we could say the same about you in a good way ;-)"

Humdinger- that's funny! The paddle is from Voyageur's Landing, a canoe camp that I went to in the 70's. It's a awesome paddle, still no signs of splitting or other damage.

gacoleman

07/01/2010 10:58AM
my set up is similar to SouthernExposure. i have two drip pan (concave-bowl shape) held together with three screws. between the pans are small washers that provide an air gap. appears this directs most of the heat up through the center of the JMO and minimal heat to the bottom. have an inverted pie pan to cover the JMH. looking for a grill thermostat to complete the setup

Humdinger

07/01/2010 08:23AMquote SouthernExposure: "After a little experimenting, I found how to use a JMO directly on a camp stove. As many had, I also use the stove-top-drip-pan-heat-diffuser, but drill 4 holes around the edge and put flat head screws and nuts in them to hold the JMO away from the diffuser. I found a pot lid at the thrift store that has 2 vents in it to regulate heat and that fits right on the JMO. I then place a barbecue thermometer in one of the vents to help me keep track of the temperature in the oven during the baking. I found that I was better able to get the flame down to a simmer and maintain a steady temperature on my propane stove than with my dual fuel stove.

On our recent trip, I was able to make a real apple pie with this setup. I added water to the dehydrated apple slices and let them soak for about 30 minutes. I poured out the water and put in the sugar and spices and let it rest while I made the crust. I used a Jiffy pie crust mix and just squished it into place in the JMO. Once I had the JMO lined with crust, I poured the filling into the ring, added a few pats of butter and then pinched the crust closed. I ran the oven temperature up to 325 degrees and held it there for about 45 minutes. I then let the pie rest for 15 excruciating minutes to cool off a bit. It was absolutely delicious and rivaled most home baked pies that any of us had ever had.

Thank you DWG for bringing this to us. We now live in a better world because of it.

SE "

Do you have a picture of that setup? It sounds like a better deal that what I made.H

DWG - that paddle looks like it has some miles and character and you should post a picture of that for us.

Note - we could say the same about you in a good way ;-)

bradcrc

06/30/2010 06:14PM
I'm completely addicted to this thing. I use it every time I grill out.

tonight, hot fresh cornbread made on the grill right next to the meat.

dicecupmaker

06/28/2010 12:43AM
Really helped to do some practice runs on the backyard fire pit b/f we went in. Great to have the variety with the meals. Cornbread really was a big hit!

Boppa

06/27/2010 09:19PM
LOL dogwoodgirl, it does go perfectly.

Grandma L,We have used it quite successfully with our stove, Dual Coleman Xponent, but I did add a diffuser(bottom spaced metal plate) which helped tremendously.Boppa

HughM

06/27/2010 09:16PM
Glad you like the medeal---you deserve it.Thanks for your suggestions

SouthernExposure

06/27/2010 09:14PM
After a little experimenting, I found how to use a JMO directly on a camp stove. As many had, I also use the stove-top-drip-pan-heat-diffuser, but drill 4 holes around the edge and put flat head screws and nuts in them to hold the JMO away from the diffuser. I found a pot lid at the thrift store that has 2 vents in it to regulate heat and that fits right on the JMO. I then place a barbecue thermometer in one of the vents to help me keep track of the temperature in the oven during the baking. I found that I was better able to get the flame down to a simmer and maintain a steady temperature on my propane stove than with my dual fuel stove.

On our recent trip, I was able to make a real apple pie with this setup. I added water to the dehydrated apple slices and let them soak for about 30 minutes. I poured out the water and put in the sugar and spices and let it rest while I made the crust. I used a Jiffy pie crust mix and just squished it into place in the JMO. Once I had the JMO lined with crust, I poured the filling into the ring, added a few pats of butter and then pinched the crust closed. I ran the oven temperature up to 325 degrees and held it there for about 45 minutes. I then let the pie rest for 15 excruciating minutes to cool off a bit. It was absolutely delicious and rivaled most home baked pies that any of us had ever had.

Thank you DWG for bringing this to us. We now live in a better world because of it.

SE

dogwoodgirl

06/27/2010 08:26PM
I LOVE my medal......it will go with my new outfit perfectly!

gacoleman

06/27/2010 06:32PM
I've been experimenting. I think you need some sort of diffuser. I've had succes with a couple of inverted stove burner liners. so far had great success. tin of biscuits, a quick bread, corn bread. cobbler is scheduled to be the next frankendessert.

Grandma L

06/27/2010 04:56PM
Have any of you had success using the jell mold method on a single burner stove?

BigDogDaddy

06/26/2010 09:26PM
Worked for me to use heavy duty tin foil and kinda make a jiffy pop top. My pan is 9 inches and I just made a delightful Martha White pound cake in about 30 minutes on a small coleman burner. I would add pictures but the cake did not last long enough to photograph!!

mmm good, thanks dogwoodgirl.

bdd

Humdinger

06/26/2010 05:00PMI love my jello mold. We combined a betty crocker blue berry and triple berry mix and just kept rotating it until the match stick came out dry. Two mixes is a little much and it rose so high that it touched the fry pan lid, but it was perfect otherwise. Thanks Dogwood Girl for the thread in the recipe section.

Boppa

06/26/2010 10:09AM
Huh, so that's part of the rub.

Dogwoodgirl certainly has my vote, or is a second to the nomination in order. She has always given every tip and helpful suggestion that has given us many culinary treats.Boppa

bradcrc

06/26/2010 08:56AM
good ol crazy cliff. well, since he doesn't post here, dogwoodgirl still can have the medal imo. :)

tony

06/26/2010 08:48AMquote bradcrc: "....who came up with this? is it an old thing or did someone here invent it? "

I have a book by Cliff Jacobson first published in 1989 "Canoeing Wild Rivers" that has the jello mold oven in it. I am sure I have seen it in several of his other books as well.

tony

Mongo65

06/26/2010 07:39AM
I have brought it on the last two trips. The other guys look at me kind of funny (well, more than normal) until they bite into the dessert. I love my jello mold oven. I second Dogwood Girl for the medal.

HughM

06/25/2010 07:17PM
Because of the terrific response to such a helpful idea, I think Dogwood Girl should be nominated for the BWCA Medal Of Honor. No one else has come up with a more useful idea.

dogwoodgirl

06/25/2010 06:31PMquote Spartan2: "I believe the original idea was from dogwoodgirl. Haven't heard much from her lately.

You out there, dogwoodgirl??"

Yup, I'm out there alright! LOL

Just been busy with work and gardening. I got the idea from a salesman at NW Outlet in Superior, when I was looking for a reflector oven.

buz

06/09/2010 07:51AM

Copied from another thread, FYI for anyone.

IMO, for portion size you just have to keep experimenting, size wise. Also, if you look carefully, you will see that having the wet mix about 1/3 full in the mold is best size.

For example, two betty crocker just add water breakfast mixes are perfect for my oven.

Mix dry ingredients. Now for my oven, I divide the mixed dry ingredients into 1/3rds by weight, then add the chips and nuts to each batch, makes 3 batches. Obviously, the water is divided by 1/3 for each recipe. Disappears quick.

gacoleman

06/09/2010 06:34AM
anyone ever tried a cobbler or compote in one of these. seems like it could be done. re-hydrate some dried fruit (or fresh blueberries), sugar, cornstarch to thicken, some bisquick on top for the crust. hmmm, pineapple upside down cake......

Spartan2

06/09/2010 05:57AM
I believe the original idea was from dogwoodgirl. Haven't heard much from her lately.

You out there, dogwoodgirl??

Kendra

06/08/2010 09:45PMquote bradcrc: .... is it an old thing or did someone here invent it? Kendra?

I can't take credit for this. I do own two though and love them.

Noslen

06/08/2010 08:20PM
Have to agree. As a light weight traveler, never worried about fresh baked (except fish). But the pics sure have me thinking otherwise.

brerud

06/08/2010 10:47AM
I have always laughed at you guys with your jello mold ovens and the need for fresh baked things in the BW -but after seeing those pictures, I am going to try it. I might not bring it in the BW but camping other places for sure if it works. My next camping trip camping with the kids in Canada - making brownies with shore lunch might be fun.

Craig K

06/07/2010 10:36PM
Aren't those things great!Glad to hear it is working out good. I try to use a smaller one to make some Triple Berry muffins every time we go camping.That cake looks very tasty!

bradcrc

06/07/2010 06:38PM
I have only one thing to say...

wow! that worked GREAT! I was expecting burnt mush, but it came out great.

who came up with this? is it an old thing or did someone here invent it? Kendra?

I love it. Can't wait to try it for real! thanks again!

bradcrc

06/07/2010 06:12PM
Well, I have a cake on my BBQ cooking in one of these right now.

anyone want to wager if it will turn out?

I'm not too hopeful, but should be fun to see what happens. :D

buz

05/10/2010 01:45PM
Hum,

there is not a standard gap, just what works better with pieces and parts for your set up. IMO, min would be an inch, but who knows y. I would drill holes, but try it first and see if it cooks ok. If done on bottom and inside, but raw on top, need holes for sure. Tight fitting lid, diffuser if using camp stove/center heat stove are most important starting out.

Humdinger

05/10/2010 09:40AM
What would be a good gap between the cover and "chimney"? I got two matching molds and the space between my covers (9" alum cake pans) and "chimney is about 1/8". Need more gap? (and yes I need to experiment)

Kevlar

05/10/2010 07:42AM
I have an older set of camping kettles that have a slight arc to the cover, maybe a .5" rise on a 10" lid...just enough to allow the heat out the top of the chimney. The lid needs to make good contact with the outer edge. And this lid is far more sturdy than a foil pie tin. But like you say, experiment at home.

buz

05/10/2010 07:31AM
Craig K is exactly right on the holes. Any top will work, but it needs to be the right diameter to keep the heat in. IMO, if you get a flat top, drilling holes will only help with that style mold. High rise lid like Marsonite, no holes. I like the low flat lid, think it keeps the heat near the food better. Practice at home for understanding heat control. Lower is generally better.

That's Funny because my sister picked them up for me from Goodwill also!

marsonite

05/09/2010 09:01PM
No need to drill holes. Just get an aluminum pie pan for the top--you put it on upside down. Like Craig says, the heat will come up the center and be directed back down to your dough. Here's mine, about ready to go on the fire.

Craig K

05/09/2010 08:54PM
You would only need to drill holes in the Inner ring if it was just as tall as the outer ring. The idea is to get the heat coming up the center (chimney) to get into the food chamber to cook it from the top as well. Cover it with a round cake pan to hold all the heat in. I've been experimenting with this a little bit lately, and it works very well.

Mongo65

05/09/2010 08:47PM
Brad. I was informed to drill holes around the to outer edge. 1/8" should work fine. You can cover it w/a cake pan.

Stay Updated

Help Support BWCA.com

Help keep the flying moose flying and
this great site and online community alive by contributing your financial support.
This site has grown since 2002 from a few visitors a day to up to 10,000
visitors a day during peak season. We support this high volume of visitors
along with the wonderful resources, interactive maps, and online community.